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Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and add...

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Publicat a:Food Sci Nutr
Autors principals: Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula
Format: Artigo
Idioma:Inglês
Publicat: Blackwell Publishing Ltd 2014
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4237483/
https://ncbi.nlm.nih.gov/pubmed/25473511
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.126
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